Hello, food enthusiasts! If you’re on the hunt for a faster, less greasy version of your favorite crispy dish, we’re about to transform the way you view fried chicken. Introducing instant pot fried chicken—a crispy, mouthwatering delight cooked to perfection with lesser oil and time.
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups of bread crumbs
- Cooking spray or 2 tbsp oil
Equipment
- Instant Pot
- Silicone steamer basket
- Mixing bowls
- Whisk
- Meat thermometer
How to Make Instant Pot Fried Chicken – Step By Step
Step 1: Preparing the Marinade
In a large mixing bowl, combine the buttermilk, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Whisk the mixture until all the spices are evenly combined. Place the chicken thighs inside, making sure they are completely submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let those flavors seep into the chicken for maximum taste!
Step 2: Coating the Chicken
After marinating, remove the chicken from the fridge. In another bowl, mix flour and bread crumbs. Dredge each piece of chicken in the mixture, ensuring each piece is thoroughly coated. This step is crucial for that crispy yet tender texture we all crave in fried chicken. Allow the dredged chicken to sit for about 10 minutes to let the coating adhere properly.
Step 3: Prepping the Instant Pot
Set your Instant Pot to the sauté setting and let it heat up. Add the oil or spray the basket with cooking spray. Carefully place the coated chicken pieces in the silicone basket with enough space to not overlap, allowing the air to circulate and cook evenly. This step helps in achieving a crispy exterior with the instant pot’s pressure and steam combo.
Step 4: Cooking
Seal the lid of the Instant Pot and set it to ‘Pressure Cook’ for 10 minutes. This process cooks the chicken internally while ensuring it remains juicy. Once done, use the natural release mode. Give it about 5 minutes, then switch to manual release.
Step 5: Crispening the Chicken
After the pressure releases, remove the chicken carefully. Switch the Instant Pot back to sauté mode to crisp up the chicken. Occasionally flip the pieces until they turn golden brown on all sides. Remember not to overcrowd the pot as you want a well-circulated heat for ultimate crispy fried chicken!
How to Serve Instant Pot Fried Chicken
Once cooked to a crisp, place your instant pot fried chicken on a serving platter. Pair it with a side of coleslaw and spicy dipping sauce, or serve it as a hearty filling for sandwiches and wraps. No matter how you choose to plate it, this delicious staple is bound to impress!
Recipe Success Tips & Suggestions
For extra crispy skin, finish under a broiler for a minute or two. Adjust seasoning according to preference. A spicy kick or added herbs can enhance the flavor profile. For gluten-free versions, replace flour and breadcrumbs with oat or almond flour and crushed cornflakes.
High Protein Instant Pot Fried Chicken: Fuel Your Body
Boosted with protein, this version is perfect for gym-goers or those simply looking to increase their protein intake. Substitute regular breadcrumbs with almond flour and incorporate protein powder into the coating mixture. This variation will keep you fueled and satisfied, making it an excellent option for post-workout meals.
Low-Carb Instant Pot Fried Chicken: Keeping It Light
For a low-carb twist, swap out traditional flours and bread crumbs with coconut flour and crushed pork rinds. You’ll maintain the classic fried chicken crunch without the carbs. This dish becomes a delightful, guilt-free pleasure that can be enjoyed by low-carb and keto followers.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in an oven at 375°F for 10–15 minutes or until hot. For longer preservation, freeze cooked chicken for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.
FAQs
- Can I use boneless chicken instead of bone-in? Absolutely, but be mindful that cooking times will vary slightly.
- Is it essential to use a silicone basket? A silicone basket helps distribute steam evenly and prevents sticking. However, other options may suffice.
- How do I know the chicken is cooked? A meat thermometer reading at least 165°F means your chicken is cooked safely.
- Can I add more spices? Certainly! Customize the spice mix to suit your palate.
Experiment and Enjoy: Instant Pot Fried Chicken Your Way!
This instant pot fried chicken recipe is more than just a dish; it embodies culinary innovation, combining traditional flavors with modern techniques. Invite your friends and family to try this game-changing meal, and don’t forget to share your creative renditions of this recipe in the comments below!
Instant Pot Fried Chicken
Ingredients
Main Ingredients
- chicken thighs
- all-purpose flour
- smoked paprika
- garlic powder
- onion powder
- black pepper
- cayenne pepper
- salt
- buttermilk
- breadcrumbs
- oil
Instructions
Steps
- Combine buttermilk and spices, coat chicken, and refrigerate for 2 hours.
- Dredge chicken in flour and breadcrumb mixture, allow to set for 10 minutes.
- Preheat Instant Pot and add oil, place chicken in basket inside.
- Set Instant Pot to Pressure Cook for 10 minutes, use natural release.
- Switch to sauté mode to crisp chicken, flipping until golden.